Colorful Potato and Chicken Gratin with Peas and Carrots

A colorful oven gratin with potatoes, chicken, carrots, peas and zucchini in a creamy Gouda sauce. The dish can be prepared the day before and baked slowly in the oven, ideal for the family table.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g waxy potatoes
• 300 g chicken breast fillet
• 150 g carrots
• 100 g peas (frozen)
• 200 g zucchini
• 1 Stück red bell pepper
• 1 Stück onion
• 200 g crème fraîche
• 200 ml milk
• 100 g grated Gouda
• 1 TL sweet paprika powder
• 2 EL cooking oil
• salt
• pepper

Method

1. Preheat the oven to 200 degrees, top and bottom heat, and lightly grease a baking dish.
2. Peel the potatoes and slice them thinly using a mandoline or knife. Peel the carrots and slice them thinly.
3. Cut the chicken breast fillet into small cubes. Peel the onion and dice it finely, remove the seeds from the bell pepper and cut it into cubes, and cut the zucchini into small cubes.
4. Heat the oil in a large pan, sear the chicken cubes on all sides for about 4 minutes, season with salt and pepper, then remove them from the pan.
5. In the same pan, sweat the onion until translucent, add the carrots, bell pepper and zucchini and cook for 3 minutes. Stir in the peas and heat briefly.
6. Whisk together the crème fraîche, milk and paprika powder in a bowl and season with salt and pepper.
7. Layer the potato slices, the vegetables and the chicken alternately in the baking dish, lightly salting each layer. Pour the cream mixture over the top.
8. Spread the Gouda evenly over the gratin and bake everything in the preheated oven for about 25 to 30 minutes until golden brown and the potatoes are tender.
9. Let the gratin rest for 5 minutes and serve warm.